First things first when moving into a new kitchen: figure out where to put your silverware and your stand mixer. Second things second when moving into a new kitchen: make some sort of spiced quick-bread to make the whole house smell exactly like home.
I’m a strong believer in this theory. It’s important to make a house smell like a home, and no amount of banana bread scented candles will do the trick. They would do the opposite of the trick.
Last time I moved: banana bread.
This go’round: zucchini bread two ways, gluten-free and waaay gluten-full. Experiments and good smells all up in this new kitchen!
I don’t have a lot of experience with gluten-free baking so I’m dipping my toes in the shallow end with an all-purpose baking flour. I’ve also used Cup4Cup with great success! See: Asparagus Quiche and Strawberry Ginger Pie.
Eggs, oil, and vanilla extract are whisked together with granulated sugar and brown sugar. The mixture will be glossy and syrupy.
Fresh shredded zucchini plus coarsely chopped pistachios are stirred into the all-purpose flour mixture.
Thick and just pourable, ribboned with moist zucchini bits and studded with pistachios. Plenty of cinnamon, too!
This batter is ready for the loaf pan!
We mix up the gluten-free version in exactly the same way except for the addition of xanthan gum and gluten-free baking powder. Same glossy sugar eggs, same ribbons of zucchini, same handful of pistachios!
In the loaf pans and ready for the oven! You can’t tell by looking which is gluten-free and which is gluten-full. That’s a good sign!
Look at these beautiful breads! The bottom is gluten-free. It’s moist, has an almost nutty flavor quality, and just a bit more crumbly than the gluten-full version. Zucchini quick bread is more hearty and spiced, helping it pair very well with a more bean-forward gluten-free flour. Bean-forward… not a phrase I say here very often.
The all-purpose flour version of the zucchini bread is moist, sweet, and everything you’d want from a breakfast quick bread. The best part? Quick breads always make home smell like home!Print
This recipe makes both one gluten-free and one gluten-full loaf of zucchini bread. To make all gluten-free or all gluten-full, negate whichever flour you don’t need and double the measurement for the flour you will be using. No need to divide the remainder of the ingredients. Happy Baking!
- 4 large eggs, divided
- 1 cup vegetable oil, divided
- 1 1/4 cup granulated sugar, divided
- 1/2 cup packed light brown sugar, divided
- 4 teaspoons vanilla extract, divided
- 1 1/2 cups all-purpose flour
- 1 1/2 cups all-purpose gluten-free flour mixture
- 3/4 teaspoon xanthan gum
- 11/2 teaspoons salt, divided
- 1 1/2 teaspoons baking soda, divided
- 1/2 teaspoon gluten-free baking powder, divided
- 1 1/2 teaspoon ground cinnamon
- 4 cups freshly shredded zucchini
- 1 heaping cup coarsely chopped, roasted and salted shelled pistachios
- We’re making two batches of the same… but different bread so we’re going to divide each ingredient in half to share amongst the two loaf batters in two different bowls.
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Spray two 9×5-inch loaf pans with nonstick cooking spray, line with parchment paper, and lightly spray the parchment paper. Set aside.
- Divide the eggs, oil, sugars, and vanilla extract evenly between two medium bowls. 2 eggs, 1/2 cup oil, 1/2 cup plus 2 tablespoons granulated sugar, 1/4 cup brown sugar, and 2 teaspoons vanilla extract between the two bowls. Whisk well to combine until each is thick and glossy. Set aside.
- In another medium bowl, whisk together all purpose flour, 3/4 teaspoon salt and baking soda 1/4 teaspoon baking powder, and 3/4 teaspoon ground cinnamon. Whisk to combine.
- In another medium bowl whisk together all-purpose gluten-free flour, xanthan gum, 3/4 teaspoon salt and baking soda, 1/4 teaspoon baking powder, and 3/4 teaspoon cinnamon. Whisk to combine.
- Add the wet ingredients to each bowl of flour and stir until just combined. Add 2 cups of grated zucchini to each batter and a divide the nuts between the two bowls (saving some of the nuts for topping).
- Spoon each batter into the prepared pans. Sprinkle with remaining nuts and bake for 45 to 50 minutes or until a skewer inserted in the center of each loaf comes out mostly dry.
- Allow to cool for 15 minutes before removing from the pan to slice and serve warm. Bread will last, well wrapped at room temperature, for up to 4 days.